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Seared Steak with Chili Soy Butter Recipe
Seared Steak with Chili Soy Butter Recipe
by Lee Kum Kee

Searing is to cook something hot and fast to brown the surface and to seal in the juices. Searing is a process of cooking that creates the crusty surface texture most people find appealing and the caramelized sugars that give us that steak flavor we want.



kusina ingredients 
  • 300 grms Rib Eye or Cube roll
  • 10mL Lee Kum Kee Premium Soy Sauce
  • 5 grms Garlic Paste
  • Salt and Pepper to taste
for the Butter
  • 200 grms Butter (unsalted)
  • 10 grms Chili (hot); chopped
  • 5 grms Garlic Paste
  • 15 grms Brown Sugar
  • 25 mL Lee Kum Kee Premium Soy Sauce
  • Salt and Pepper to taste
for the Sauteed Asparagus
  • 150 grms Asparagus
  • 30 grms Butter (unsalted)
  • Salt and Pepper to taste
kusina instructions
1. Marinate steak for 10 minutes at room temperature.

2. Mix all butter ingredients in a food processor and blend until smooth.

3. Roll on to wax paper or plastic wrap and form a cylinder. Chill until firm. Sear steak in hot plate for 2 minutes per side. Once you flit it over the first time, place 20g of the compound butter on steak.

4. Serve on warm plate with a side of butter sautéed asparagus. Enjoy!



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